I also use an old fashioned hand potato masher to "smash" stuff (like scrambled eggs, omelets or baked potatoes with dressings) and while it is not blenderized, it is edible in small pieces without sticking in my throat or choking me.

Flubby, one other thing I learned from some friends from India was a good way to cut the heat of the spice was to follow with yoghurt, or put melted butter on the spicy item. I've been known to slather a roll with butter, then kind of wipe the butter on the spicy food, like kebabs and such.

I live in what used to be called Canton province in China, in general the food here isn't all that spicy, so eating out generally isn't a problem.
Bob